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These Easy Blackberry Turnovers are a snap to make using store-bought puff pastry and fresh or frozen blackberries. They are buttery, flaky, and delicious, with a sweet-tart fruit filling and the crunch of coarse sugar on top!

This post was created as in partnership with Imperial Sugar. All thoughts and opinions are 100% my own.

An image of homemade blackberry turnovers with coarse sugar on top.

Easy Blackberry Turnovers

Blackberries are easily my favorite berry to bake with. We go berry picking at local fruit farms every summer, and the giant, juicy, ripe blackberries we get always get just blow my mind. 

In fact, the very first recipe I posted on House of Nash Eats was for a blackberry nectarine crumble made with berries we had picked at the fruit orchards. I die over how much our girls have grown since that year when I took those pictures.

These blackberry turnovers are one of my favorite, easy treats to make when we have loads of fresh blackberries, although they turn out just as good if your blackberries are frozen too.

An image of blackberry turnovers with puff pastry on a baking sheet.

I don’t know if there is much of a difference between turnovers and hand pies or if the names are used interchangeably. You could easily make these with homemade pie crust instead of the puff pastry, but then they have a different flavor and texture that is more pie-ish to me. So I guess in my mind, that is where the distinction lies.

But no matter what you call them, these fruity, flaky pastries are such a wonderful summer treat. They are wonderful for a sweet breakfast, but truthfully, I like them best with a scoop of vanilla ice cream for dessert.

An image of a blackberry hand pie or turnover cut in half on a plate.

Also, I love the little bit of crunch that the coarse sanding sugar adds to every bite of these flaky fruit turnovers. But you could also finish them with a simple milk and powdered sugar glaze instead. 

Drizzling them with glaze reminds me of those toaster strudels that I used to eat all the time in college. Do you remember those? They were in the freezer aisle and had individual glaze packets so you could just pop one toaster strudel in to heat up and then glaze for a fast “breakfast” on the way out the door? Totally superior to pop-tarts, in my opinion, but the toaster strudels were still always unevenly heated and definitely not much of a breakfast.

These homemade blackberry turnovers are a vast improvement over my toaster strudel days.

An image of blackberry turnovers sprinkled with coarse sugar. An image of triangle-shaped blackberry turnovers on a marble slab with fresh blackberries scattered around.

Also, they are easy to whip up if you keep a package of puff pastry in your freezer. I always have one on hand because it makes entertaining so easy. I use it to make baked brie, savory asparagus tarts, or guava cream cheese pastries that you will definitely love if you like these blackberry turnovers.

Click HERE to get the full recipe.

What are Turnovers?

A turnover is a breakfast or dessert pastry that can be sweet or savory. They are made by folding puff pastry or shortcrust pastry dough over some kind of filling then sealing the edges and baking until golden brown. 

Apple turnovers are probably the most common variation, but these blackberry turnovers are my personal favorite.

How to Make Blackberry Turnovers

  1. First, thaw a package of puff pastry according to manufacturer’s directions.
  2. Make the filling by combining blackberries, lemon zest, granulated sugar, salt, and flour in a bowl and gently tossing to evenly coat the blackberries. 
  3. Gently roll out each sheet of puff pastry to be slightly larger and cut into squares. You will get 8 turnovers from one package of puff pastry.
  4. Brush egg wash on 2 joining sides of each square. This will help the turnovers seal properly so the filling doesn’t leak out as much.
  5. Divide the blackberry filling between the squares, then fold each square in half to create a triangle. You might need to stretch the dough a bit around the lumpy blackberries, the just finger press the edges of the puff pastry together to seal it.
  6. Transfer to a parchment-lined baking sheet and brush the tops of each turnover with the remaining egg wash. Use a sharp knife to cut a small gash in each turnover for venting then sprinkle with a coarse sugar.
  7. Bake until deep golden brown on the outside, which is just enough time for the fruit filling inside to cook as well, then cool completely before serving.

An image of a bowl with blackberries, sugar, flour, and lemon zest for making blackberry filling. An image of puff pastry squares topped with blackberry filling for making turnovers. An image of unbaked blackberry turnovers on a parchment-lined baking sheet.

More Blackberry Recipes You’ll Love

I made these Easy Blackberry Turnovers for Imperial Sugar. You can get the FULL RECIPE on their site.

An image of baked blackberry turnovers on a parchment-lined baking sheet.

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